Directions:

In a medium sized pot heat water, sugar and a pinch of salt until boiling. Lower heat to a simmer and add pears, poach until tender but still firm, about ten minutes. Cool pears in their own liquid, remove pears, pat dry, dice large, toss with vinaigrette. Arrange atop baby greens, top with pecans and blue cheese, serve.

Vinaigrette:

In a sauce pan, combine water, shallots and figs, cook over medium heat until water completely evaporates. Add to a food processor while still warm (not hot), add egg, puree for thirty seconds. Add mustard and vinegars, puree, add oil slowly while blending, to emulsify. Transfer to a bowl and season with salt and pepper